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To pot Ox-cheek, Venison, Vent.
beef into a deep dish, pour over it a pint of red wine,
and let it lie in it for two days, then season it with mace,
pepper and salt, and put it into a pot with the wine it
was steeped in ; add to it a large glass more of wine; tie
it down with paper, and bake it three hours in a quick
oven ; when you take it out, beat it in a mortar or
wooden bowl; clarify a pound of butter, and put it in
as you see it requires ; keep beating it till it is a fine
paste, then put it into your paste ; lay a paper over it,
and set on a weight to press it down : the next day pour
clarified butter over it, and keep it in a dry place for
use.
To pot Oxrcheek, When you stew an ox-cheek, take
some of the fleshy part and season it well with salt and
pepper, and beat it very fine in a mortar with a little
clear fat skimmed off- the gravy ; then put it close into
your potting-pots, and pour over it clarified butter, and
keep it for use.
To pot Venison. If your venison be stale rub it with
vinegar, and let it lie an hour ; then dry it clean with a
cloth, and rub it all over with red wine ; season it with
beaten mace, pepper, and salt; put it on an earthen dish,
and pour over it half a pint of red wine, and a pound of
butter, and set it in the oven ; if it. be a shoulder, put a
coarse paste over it, and bake it all night in a brown-
bread oven ; when it comes out pick it clean from the
bones, and beat it in a marble-mortar, with the fat from
your gravy ; if you find it not seasoned enough, add
more seasoning and clarified butter, and keep beating it
till it is a fine paste ; then press it hard down into your
pots, and pour clarified butter over it, and keep it in a
dry place.
To pot Veal. Cut a fillet of veal into three or four
pieces; season it with pepper, salt, and a little mace ;
put it into pots with half a pound of butter; tie a paper
over it, and set it in a hot oven, and bake it three hours ;
when you take it out cut off all the outsides, then put
the veal in a marble-mortar, and beat it with the fat from
